By Laila El-Haddad and Maggie Schmitt
This is one of those dishes Gaza is famous for. Older Palestinians in the West Bank and in Israel who remember when one could simply go to Gaza for the day wax nostalgic about the little beachside restaurants serving sayadiyya by the sea.
Sea bass or the meatiest part of the guitarfish (a type of ray) are traditionally used for this dish, though any firm white fish such as grouper will do. What follows is